Pasta with Vigan ‘longganisa’

Pasta with Vigan ‘longganisa’ by Norma O. Chikiamco For the pasta: 16 c (4 L) water, for boiling pasta ½ tbsp salt ½ tbsp cooking oil 450 g  linguine Longganisa sauce: 350 g Vigan longganisa (about 12 pieces) 1½ c water 5 tbsp olive oil 1 clove garlic, minced ¾ c chicken stock or chicken

Basic cream cheese frosting

Basic cream cheese frosting by Norma Chikiamco This basic frosting is good as topping for cupcakes and muffins and spread on any store-bought banana bread or banana cake. ½ c butter, softened 1 226-g pack (8 oz) cream cheese, softened 3 c sifted powdered sugar 1 tsp vanilla In bowl of electric mixer, beat butter

Dayap Pie

Dayap Pie by NormaChikiamco For the crust: 2 tbsp sugar 1 c graham cracker crumbs (around seven strips of Graham crackers, each strip having 3  crackers) ¼ c melted butter For the filling: ¼ c water 1 tbsp gelatin powder 2 c whipping cream or all-purpose cream, well-chilled 1½ c sweetened condensed milk ½ –

MAJA BLANCA

Maja Blanca By Norma Chikiamco 2 c cornstarch 3 c coconut milk (kakang gata-see tips)* 1 c evaporated milk 1 c + 2 tbsp white sugar Latik topping (optional, see recipe below) Combine cornstarch with coconut milk and evaporated milk. Stir well until cornstarch is dissolved. Strain the mixture into a thick-bottomed, wide pan or

SALT & HONEY CHICKEN

Salt and Honey Chicken By Norma O. Chikiamco 1  whole chicken, about 1.2 k 2 ½  tbsp coarse salt ¾  c honey 1  lemon For the gravy: 1  chicken gizzard 1  chicken liver 1  chicken neck 2 ½  c water Pan drippings (from the cooked chicken) ¼  c flour Salt for seasoning (optional) Wash and

FETTUCINE WITH SHRIMPS AND FRESH BASIL

Fettuccine with Shrimps and Fresh Basil By Norma O. Chikiamco (Makes 4-6 servings) 16 c water 1 tbsp salt 1 500-g pack fettuccine noodles ½ c olive oil, divided 2 whole heads garlic, chopped 1 k medium-size shrimps, peeled and veins removed Salt and pepper ½ c strips of basil leaves 2 tbsp red pepper

SEAFOOD PAELLA

Seafood Paella by Norma Chikiamco Makes 6-8 servings For the fish “cream”: 1 head garlic, crushed 2 stems leeks, diced 1 stem celery, diced 1 carrot, diced 1 onion, diced 1 c olive oil 1 stalk fresh rosemary, or ½ tsp dried rosemary 1 stalk fresh thyme or ½ tsp dried thyme ½ tsp freshly

SEAFOOD PAELLA

Seafood Paella by Norma Chikiamco Makes 6-8 servings For the fish “cream”: 1 head garlic, crushed 2 stems leeks, diced 1 stem celery, diced 1 carrot, diced 1 onion, diced 1 c olive oil 1 stalk fresh rosemary, or ½ tsp dried rosemary 1 stalk fresh thyme or ½ tsp dried thyme ½ tsp freshly

CHICKEN SATAY WITH SWEET SOYA SAUCE

Chicken Satay with Sweet Soya Sauce by Norma Chikiamco 1 k chicken breasts and thighs ½ c butter, melted 1 c sweet soy sauce ½ c chopped shallots or red onions 2 tbsp chopped red bird’s eye chilies (siling labuyo) Remove the meat from the bones and cut the meat into bite-size cubes (discard the

Maja Blanca

Here’s a recipe given by Pacao and Cabanela for one of Bicol’s popular desserts: maja blanca, made with—what else—coconut milk. Maja Blanca 2 c cornstarch 3 c coconut milk (kakang gata-see tips)* 1 c evaporated milk 1 c + 2 tbsp white sugar Latik topping (optional, see recipe below) Combine cornstarch with coconut milk and